On busy crazy days, it is soooo nice to come home to this. Serve over rice.
- 1 ½ pounds skinless, boneless chicken breast halves
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons ketchup
- 2 tablespoons dried minced onion
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 2 teaspoons cornstarch
- 3 tablespoons water
- sesame seeds, or to taste
- Step 1
Spread chicken into the crock of a slow cooker.
Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken.
Cook on Low until the chicken is tender, 3 to 4 hours.
Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth.
Cook on High until slightly thickened, about 10 minutes.
Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.
You can also cook the chicken in sauce on High for 1 1/2 to 2 1/2 hours, if you want it finished sooner.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Please note differences in ingredient amounts when following the magazine version of this recipe, as well as the additional step of cooking rice. Cornstarch is also added in the beginning instead of after the chicken cooks.
Per Serving: 364 calories; protein 34.7g; carbohydrates 41.1g; fat 7.3g; cholesterol 87.8mg; sodium 1060mg.